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Prep time
20 minutes
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Cook time
45 minutes
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Serves
4
Author Notes
Lovely Roast vegetables infused with herbs and garlic can be enjoyed on a bed of pasta or couscous, drizzled with balsamic vinegar and extra virgin olive oil. This makes a healthy and practical supper dish. —Saboush
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Ingredients
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4
zuchinis/courgettes, cut into 1-inch chunks
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3
bell peppers, cut into 1-inch chunks
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4
garlic cloves, finely chopped
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1
medium size red onion, finely sliced
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1 teaspoon
oregano
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1 pinch
sea salt
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2 tablespoons
olive oil
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4 dashes
balsamic vinegar
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1 handful
feta cheese, crumbled
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10
small cherry tomatoes
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1 pinch
black pepper
Directions
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Preheat the oven to 180C /350F fan.
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Mix the oil with the zucchini, peppers, red onion, tomato, garlic and oregano in a bowl with sea salt and black pepper. Tip into a large roasting tin then roast for 45 mins. Give the mix a stir mid-way through to make sure all the flavours are infused.
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Once all the vegetables are thoroughly cooked and tender, give it a good stir and serve on a bed of pasta or couscous. Drizzle some balsamic vinegar and scatter some feta cheese over it.
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